When to Add 5335 Lactobacillus?? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > When to Add 5335 Lactobacillus??

Reply
 
Thread Tools
Old 04-06-2009, 09:27 PM   #1
Jsta Porter
Recipes 
 
Oct 2007
Posts: 93
Liked 1 Times on 1 Posts



Hello All,

I started a lambic here:
http://www.homebrewtalk.com/f127/lam...wy5526-108798/

I used 1214 as primary yeast and only innoculated 5526. I wanted to add some acidity and sourness, and thus am thinking of adding 5335 Lactobacillus.

Is it too late for this addition- about two weeks after initial fermentation? Any thoughts on when is the best time to add it?
Should I just pitch the whole pack?

Thanks!!



 
Reply With Quote
Old 04-07-2009, 08:06 PM   #2
Oldsock
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,231
Liked 252 Times on 167 Posts


Pedio is a bigger player in lambic acidity than lactobacillus. It has the ability to produce a lot more acid and it works well with brett. Lacto might get you some sourness at this stage, but even pitching it in primary I have not gotten a really sour beer.


__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 04-08-2009, 02:48 AM   #3
Jsta Porter
Recipes 
 
Oct 2007
Posts: 93
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Oldsock View Post
Pedio is a bigger player in lambic acidity than lactobacillus. It has the ability to produce a lot more acid and it works well with brett. Lacto might get you some sourness at this stage, but even pitching it in primary I have not gotten a really sour beer.
Great, many thanks. When is the best time to add the pedio. Think it is too late in this case?

 
Reply With Quote
Old 04-08-2009, 01:35 PM   #4
Oldsock
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,231
Liked 252 Times on 167 Posts


Certainly not too late, toss it in. Your beer probably will never get as sour as a commercial lambic, but you should be able to get some tartness with extended age. Donít worry if it starts to taste a bit buttery, the Brett will clean it up over time. You could also just toss in the dregs from a few bottles of sour beer, often the "wild" strains are more agressive than the Wyeast and WHite Labs cultures.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 04-08-2009, 02:31 PM   #5
Jsta Porter
Recipes 
 
Oct 2007
Posts: 93
Liked 1 Times on 1 Posts


Great, thanks, I will do exactly that.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lactobacillus Jonnio General Beer Discussion 9 01-31-2013 03:04 PM
Question about Wyeast 4335/5335 (lactobacillus) UKAlum97 Beginners Beer Brewing Forum 6 02-06-2010 09:46 PM
Bought a pack of 5335 and it's kinda old Irrenarzt Lambic & Wild Brewing 3 09-25-2009 06:02 PM
Wyeast 5335 starter Matt Up North General Techniques 3 08-06-2009 03:36 PM
Wyeast 5335 for a gueuze killian Lambic & Wild Brewing 1 04-05-2009 12:28 PM


Forum Jump